Sri Lankan red lentil dhal (parippu)
Creamy red lentils simmered with turmeric and coconut milk, then topped with sizzling mustard seeds and onion.
- Time35 min
- LevelEasy
- Costabout £1.15 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the lentils, water, half the onion, the green chillies, turmeric and cinnamon in a pan. Bring to the boil and simmer for 15 minutes until the lentils collapse.
15 min - 2
Stir in the coconut milk and salt and simmer gently for 5 minutes. Add a splash of water if it is too thick.
5 min - 3
In a small pan, heat the oil. Fry the mustard and cumin seeds until they pop, about 30 seconds.
- 4
Add the rest of the onion, the garlic, curry leaves and dried chillies. Fry for 4 minutes until golden.
4 min - 5
Pour the sizzling tempering over the dhal, stir once and serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.